Dairy-Free Curried “Cream” of Carrot Soup

Did you know that the original wild carrot was purple? Both orange and purple carrots are high in the natural antioxidant, carotenoids , that neutralizes free radicals and inflammation caused by exposure to UV rays.  If you burn easily in the sun – but still want to enjoy its Vitamin D benefits, then you might want to consider increasing your carrot consumption as a natural sunscreen protection. Since carrots are in the parsley family, they also provide us with chlorophyll – which is free energy from the sun.

Dairy-free alternative milk is a brilliant addition to this soup. It adds a lightness that cannot be achieved by using dairy. Don’t be sold on the ideas that dairy milk is your only choice to build strong bones and teeth. The minerals provided in almond milk take care of that. If you prefer a nut-free alternative, try rice milk.

When you add even a small amount of black pepper to a dish with turmeric, it increase the absorption of curcumin so be sure to add a pinch of black pepper to the soup. This is called "synegy". I  prefer Telicherry black pepper from India.. I also like to drizzle a swirl of peppery Early Harvest Olive Oil from California's Nuvo Orchard, due to it's high polyphenol count. It's an added taste sensation.

Yield: 4 Servings

1 Tbsp Olive Oil
1 Medium Purple Onion, chopped
2 Cups Organic Orange or Yellow Carrots, peeled and cut into 1” segments
2-3 Cups Chicken or Vegetable Broth
1 Cup Coconut Milk (or alternative non-dairy milk)
1-2 tsp Fresh Turmeric, grated or 3/4-1 tsp Dried Turmeric
1/2 tsp Curry Powder
Sea Salt to taste
Pepper to taste

Optional Garnish: One finely minced and steamed purple carrot or julienne cut.

1.    In a 2 quart saucepan, over medium flame, add oil and onion; stir, to coat onions.
2.    Sauté “low and slow” for ten minutes; then add carrots and grated fresh turmeric or dried turmeric.
3.    Continue to sauté the onions and carrots for five minutes; then cover with broth to one inch above vegetable line.
4.    Simmer at medium-to-low heat until carrots are tender.
5.    Process in blender; then thin out with coconut milk to desired consistency.
6.    Season soup with curry powder and salt to taste.